36 large uncooked shrimp (about 2 lbs), peeled, deveined with tails left intact
1 1/2 t. coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 t. plus 3/4 c. olive oil
2 T. sherry wine vinegar
pinch of cayenne
Instructions
Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl.
Thread 6 shrimp on each metal skewer. Let stand at room
temperature 30 minutes.
Meanwhile, cut green onions into 3 inch long pieces, reserving
green tops; thinly slice tops. LIghtly coat 3 inch long green
onion pieces and tomatoes with 1 t. oil. Grill green onion pieces
and tomatoes until blistered and slightly charred, turning
frequently, about 2 minutes for green onions and 6 minutes for
tomatoes. Transfer to blender. Add remaining 3/4 c. oil, Sherry
wine vinegar and cayenne. Blend until smooth. Season to taste
with salt.
Transfer 1 c. dressing to small bowl; stir in 1 T. thinly sliced green
onion tops and set aside. Brush remianing dressing over shrimp.
Grill shrimp until cooked through, about 2 minutes per side.
Spoon 2 1/2 T. reserved dresssing onto each of 6 plates, using
back of spoon to spread over plate. Top with 1 shrimp skewer.
Sprinkle shrimp with remaining thinly sliced green onion tops and
serve.
Originally Submitted
6/16/2010
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